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Volumn 39, Issue 2, 2009, Pages 555-560

Mechanism of whipping process of whipped cream

Author keywords

Fat globules partial coalescence; Food science and technology; Whipped cream; Whipping

Indexed keywords

AIR BUBBLES; FAT GLOBULES PARTIAL COALESCENCE; FOOD SCIENCE AND TECHNOLOGY; PROTEIN CONCENTRATIONS; TEXTURAL PROPERTIES; WHIPPED CREAM; WHIPPING;

EID: 62549127333     PISSN: 16715497     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (1)

References (11)
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  • 2
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    • The development of structure in whipped cream
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  • 3
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    • Goff, H.D.1
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    • Perner-Cornet J M, Mane P, Gervais P. Comparison of emulsification efficiency of protein-stabilized oil-in-water emulsions using jet, high pressure and colloid mill homogenization[J]. Journal of Food Engineering, 2005, 66: 211-217.
    • (2005) Journal of Food Engineering , vol.66 , pp. 211-217
    • Perner-Cornet, J.M.1    Mane, P.2    Gervais, P.3
  • 6
    • 0033837997 scopus 로고    scopus 로고
    • Correlation between colloidal properties of ice cream mix and ice cream
    • Bolliger S, Goff H D, Tharp B W. Correlation between colloidal properties of ice cream mix and ice cream[J]. International Dairy Journal, 2000, 10: 303-309.
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  • 7
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    • Acidified sodium caseinate emulsion foams containing liquid fat: A comparison with whipped cream
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    • (2006) LWT , vol.39 , pp. 225-234
    • Allen, K.E.1    Dickinson, E.2    Murray, B.3
  • 8
    • 0031214557 scopus 로고    scopus 로고
    • Ultrasonic velocity measurement of crystallization rates of palm oil in oil-water emulsions
    • Hodate Y. Ultrasonic velocity measurement of crystallization rates of palm oil in oil-water emulsions[J]. Colloids and Surfaces A, 1997, 128: 217-224.
    • (1997) Colloids and Surfaces A , vol.128 , pp. 217-224
    • Hodate, Y.1
  • 10
    • 0000542589 scopus 로고    scopus 로고
    • Instability and partial coalescence in whippable dairy emulsions
    • Goff H D. Instability and partial coalescence in whippable dairy emulsions[J]. Journal of Dairy Science, 1997, 80: 2620-2630.
    • (1997) Journal of Dairy Science , vol.80 , pp. 2620-2630
    • Goff, H.D.1
  • 11
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    • Aeration of emulsion by whipping
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    • George, A.1    van Aken2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.